Oreo White Chocolate Chip Muffins
Oreo White Chocolate Chip Muffins are soft, fluffy, and filled with crushed cookies and creamy white chocolate in every bite. They’re easy to make, fun for kids, and the perfect treat for Oreo lovers!
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Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour – spooned and leveled
- 1 cup cane sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk – whole or 2% works best
- ½ cup unsalted butter, melted (1 stick)
- 2 large eggs – room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups crushed Oreo cookies – about 12 cookies
- ½ cup white chocolate chips
- Whole Oreo cookies for topping (optional)
Instructions
- Preheat oven: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Crush Oreos: Place 10 Oreo cookies in a zip-top bag. Use a rolling pin or meat mallet to smash into chunks (not fine crumbs). Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, cane sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk the milk, melted butter, eggs, and vanilla until smooth.
- Combine: Gently stir the wet mixture into the dry ingredients until just combined. A few small lumps are fine.
- Fold in extras: Add the crushed Oreos and white chocolate chips, folding until evenly distributed.
- Fill pan: Divide batter evenly into the muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Top with Oreos: While the muffins are still warm, gently press a whole Oreo onto the top of each muffin. The heat will help the cookie stick without burning.
- Cool & enjoy: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For the best results, don’t overmix the batter — this keeps the muffins soft and fluffy.
Crush the Oreos into chunky pieces rather than crumbs so you get big bites of cookie throughout.